Friday, 30 October 2015

French Classic & Matcha Madeleines 法式经典与抹茶马德莲蛋糕 (中英加图对照食谱)

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The Madeleine is a traditional small cake from France. It is actually a very small sponge cake with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. There was a saying that this french pastry was created in the 19th century by a lady pastry cook, Madeleine Paulmier hence it was named after her. 

I made these lovely french cakes together with my 8-year-old boy two days ago. He came home in high spirit as he is the only one in class who scored full marks for his Mathematics examination paper which he took on Monday. Mathematics is his favourite subject, thus he is overjoyed! We decided to make some madeleines. I did the cake batter for the classic Madeleine while he watched. When I am done, he did the cake batter for Matcha madeleines all by himself! We had to put the batter into the fridge overnight, this is necessary so that the bumps or humps will develop during baking. 


We have an enjoyable time baking, bonding together and eating these tasty french cakes. Do give this simple recipe a try and wishing you a lovely and blessed weekend. :) 






French Classic Madeleines 
法式经典马德莲蛋糕
(食谱改自‘日本烘焙名师蛋糕教科书’,english recipe translated by bakingtaitai) 


Ingredients: (makes 9 madeleines and 20 mini madeleines using Mastrad premium silicone moulds) 

2 eggs ( I used eggs weighing 60g each)
70g caster sugar
90g cake flour  (I used premium Blue Jacket cake flour)
1 tsp baking powder (I used aluminium-free baking powder which is healthier and improves the taste of your bakes) 
10g honey
90g melted butter


* To make Matcha Madeleines: Reduce cake flour to 85g and add 5g (2 teaspoons) of pure matcha powder. 






食材:(可做9个玛德莲蛋糕和20个迷你玛德莲蛋糕,用的是Mastrad优质硅胶模具)

鸡蛋2个(我用重量60克的鸡蛋)
70克 细砂糖
90克 低筋面粉(我用水手牌超级蛋糕粉) 
1茶匙 泡打粉(我用无铝的泡打粉,不但健康还能改善糕点的味道)
10克 蜂蜜
90克 融化奶油

* 制作抹茶玛德琳蛋糕:低筋面粉85克加纯抹茶粉5g。





Preparation 准备: 
1. Using a pastry brush, generously grease the madeleine moulds with soft butter. (not included in the ingredient list) 
1. 用刷子醮取软化奶油(不计入食材中)充分涂抹在模子上。


I am using the Mastrad 9 Madeleine mould and Mastrad 20 mini Madeleine mould to bake these french cakes. 
我用法国Mastrad 9格马德莲硅胶蛋糕盘和Mastrad 20格迷你马德莲硅胶蛋糕盘来烤。




2. Sift the cake flour and baking powder together. Set aside. (If making matcha flavour, sift the matcha powder together too.) 
2。低筋面粉与泡打粉一起过筛,备用。(制作抹茶口味,在这加入抹茶粉一起过筛)




3. Melt the butter and set aside.  
3。奶油溶化,备用。




Method 方法:

1. Put the eggs in a mixing bowl, slightly beat with a hand whisk, then add in the sugar and beat till the sugar dissolved. 

1。将鸡蛋打入搅拌盆中,用打蛋器搅散,加入糖,充分搅拌至溶化。


I am using the Mastrad professional express whisk, which will spin when given a press on the handle.我用Mastrad半自动按压旋转打蛋器,省力又省时。


2. Add in the sifted flour mixture and mix till smooth and well combined.  
2。加入过筛的粉类材料,搅拌至均匀滑顺。




3. Add in the melted butter and mix till smooth and glossy. 
3。加入溶化奶油,搅拌至呈柔滑的状态。




4. Then add in the honey and mix till thick, smooth and flowy. 
4。加入蜂蜜搅拌至浓稠滑顺的状态。




5. Cover with cling wrap and put into the fridge for a few hours or best overnight to rest the batter. (It is normal for the batter to become thick and less flowy the next day.)
5。铺上保鲜膜,放入冰箱静置冷却几小时或隔夜最佳。(隔天的面糊会变得比较浓稠,没那么柔顺,这是正常的。)




6. Transfer the batter into a piping bag and pipe into the center of each mould about 90% full. (I used the Tovolo cupcake scoop to drop the batter into the mould.)  
6。将面糊放入挤花袋中,挤至模具的九分满即可。(我用Tovolo的舀面糊具,舀面糊入模具中)




7. Put into a preheated oven 180 degree Celsius top/bottom heat and bake for about 20 minutes or until the edges are golden brown. 
7。放入预热至180摄氏度上下火的烤箱烘烤约20分钟或边缘呈现金黄色。



the mini madeleines only took 15 minutes to bake
 
迷你马德莲蛋糕只需15分钟就烤好了
Continue baking for another 5 minutes.
继续烘烤多五分钟

8. Remove the mould from the oven and immediately release the madeleines to cool on a wiring rack.
8。取出烤好的模具,蛋糕脱模放在凉网上冷却。 



The classic ones on the left were baked by me and the Matcha flavoured ones were baked by my 8 year old, not bad isn't it?!  :)
左边经典的是我做的,右边抹茶口味的是八岁儿子看我做之后,自己学着做的,还不赖吧?!:)




Tips 小提示:
1. Prefably use non-stick madeleine moulds and grease it well or madeleines will be difficult to remove.  
1。最好使用不粘玛德莲模具,一定要用软化奶油充分涂抹于模子上,不然蛋糕会很难脱模。 

2. If using metal mould, after greasing with butter, dust the mould with flour and tapping out the excess. 
2。如果用的是金属模具, 在模具里涂上奶油以后要撒一些面粉,并把多余的面粉倒出去。

3. You may store the batter in the refrigerator for up to 3 days. 
3。做好的面糊可在冰箱冷藏三天。

4.  Best serve immediately after baked or store in an air-tight container in room temperature for 2 days or can be frozen for up to one month. 
4。烤好后马上享用最佳,或放入密封盒保存两天,也可冷冻长达一个月。


Update
Feedback given by readers who have tried this recipe:




Yvonne says, "Simple, very pretty & fragrant! Just look at those humps!" 
读者说:"简易,漂亮也很香,看那背上还有轻轻隆起的模样真讨人喜欢!"



Joni Lian says,"It's soft & yummy!"

读者说:"柔软又好吃!"







 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”
编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱,请提供在这的相关链接,谢谢。"


© Copyright 2015 bakingtaitai.blogspot.sg


3 comments :

phayfun said...

Hi I am interested in getting the whisk. Where can i get it?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi phayfun, sorry for the late reply as I just return from overseas after a month's vacation. You can only get the whisk from Tmall Mastrad online currently.

Choi Kee Wong said...

Hi Cheryl, I just baked the Madeleines. It's easy to make and they are so delicious. Thank you for sharing this recipe.
Sally

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